Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential

Journal of Cereal Science

Volumn 23, Issue 1, 1996, Pages 19-31

  Janssen, A M ^a,c   Van Vliet, T ^b   Vereijken, J M ^a,b  

^a UNIVERSITY OF GRONINGEN   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c AVEBE ba Research and Development   (Netherlands)

Author keywords

Bread making; Gluten; Rheology

Indexed keywords

TRITICUM AESTIVUM;

EID: 0001911404     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1996.0002     Document Type: Article

References (31)

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